EP1086253B1 - Verfahren zur behandlung von zuckerrüben - Google Patents

Verfahren zur behandlung von zuckerrüben Download PDF

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Publication number
EP1086253B1
EP1086253B1 EP99923708A EP99923708A EP1086253B1 EP 1086253 B1 EP1086253 B1 EP 1086253B1 EP 99923708 A EP99923708 A EP 99923708A EP 99923708 A EP99923708 A EP 99923708A EP 1086253 B1 EP1086253 B1 EP 1086253B1
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Prior art keywords
sugar
cehp
treatment
beets
extraction
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Expired - Lifetime
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EP99923708A
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English (en)
French (fr)
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EP1086253A1 (de
Inventor
Mohammad Naghi Esthiaghi
Dieter Knorr
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Tereos SA
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Beghin Say SA
Tereos SA
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    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
    • C13B10/00—Production of sugar juices
    • C13B10/08—Extraction of sugar from sugar beet with water
    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
    • C13B10/00—Production of sugar juices
    • C13B10/08—Extraction of sugar from sugar beet with water
    • C13B10/083—Treatment of sugar beet before extraction

Definitions

  • the present invention relates to a method of sugar beet processing.
  • the process includes the processing of sugar beets whole or in pieces with an electric field, followed by extraction and / or pressing.
  • the process combines mild conditions of treatment of sugar beets with a high sugar yield containing a small amount of by-products.
  • the conventional processes for extracting sugar from from sugar beets number of mainly physical stages. Given that sugar beets have approximately the same density as water, they are moved from piles of storage at the plant in water supply channels. These water supply channels contain devices disposal of pebbles, devices for separate waste from vegetation, and devices for washing beets. Once washed, the beets are cut into chips, which are long slats (ribbons) thin V-shaped or square section. Typically, the ribbons are from 2 to 3 mm thick and 15 cm long. Sugar, which forms between 10% and 22% of the whole beet, is extract chips in a diffuser. We extract the chips with water in which the sugar gets dissolves. We drive the extraction process so continue in a countercurrent mode.
  • Extraction is done by flowing water hot through the mass of the beet to a temperature up to 85 ° C. We choose the temperature in a way to extract the maximum of sugar without at the same time extracting a large amount of impurities.
  • the slats that are spread apart preferably contain more sugar. On the On the other hand, it is desirable to have as little as possible unsweetened compounds in the extraction water to minimize purification steps later.
  • Sugar in sugar beet is contained in parenchymal cells. These cells are mainly consisting of a large vacuole containing sucrose surrounded by a cell wall constituted in approximately equal quantities of cellulose and protopectin. The walls of the vacuole are covered with proteins. When heating, proteins coagulate. Extraction of sugar from lamellae sugar beet is only possible when the cells are permeabilized. We generally perform permeabilization by heating the extrusion water to about 75 ° C. As other methods of permeabilization, it is necessary to mention the treatment chemical or freezing. We can extract more than one third of the beet juice without heating substantial, that is to say without permeabilization. This is due to rupture of cell membranes during slicing and the effect of pressure resulting in break the cells again and release fluid at during the pressing stage.
  • CEHP Electric Field at High Pulsation
  • German Patent Application No. 3,733,927 describes the use of electropermeabilization for the isolation of secondary metabolites from vegetable crops.
  • the invention described in this German patent application relates to permeabilization cell membranes, which are suspended and that one cultivates in a form "free". Specifically, it is mentioned that we take out the Cellular agglomerates of the medium by sieving.
  • Russian patent application SU 1521439 discloses a electric field treatment applied to sugar beets cut into slices and traspressées.
  • Russian Patent Application SU 1 192 370 discloses a process of extracting sugar from beet, which consists in applying to the chips a low voltage electric field.
  • the reference Bazhal et al. ("Quality of diffusion juice prepared by an electrochemical method", Sakh Prom-st ., 1982, 10, 42-43) relates to an electrodiffusion in which beet chips undergo a very low voltage electric field.
  • CEHPs are therefore also used to sterilization of food intended for humans or animals.
  • the invention specifies the use of CEHPs on pieces of sugar beet with at least following dimensions during the application of a electric field, 2 x 10 x 10 cm (as a block) or 2 x 10 cm (in the form of a cylinder).
  • the method of CEHP treatment is carried out during the transport of beets in the supply channels or after washing and / or cutting the beets.
  • Another object of the invention is that the treatment CEHP reduces the number of viable microorganisms grow on sugar or beet pulp. This has have the effect of increasing the possible duration of storage product of CEHP treatment before the sugar is crystallized.
  • Another object of the invention is that before or after the CEHP treatment between 0.5 and 40 kV / cm is performed a treatment with impulses of the order of 20 to 70 kV / cm to inactivate microorganisms that otherwise could easily grow on sugar or beets.
  • step b) Pressing is also done at a pressure requiring the use of a much lesser amount of water. This results in a lower final volume; in such a case the resuspension in step b) is made in water at 1: 0.25 (material of beetroot: water), and the pressing is repeated once at 30 MPa for 15 minutes.
  • process according to the invention can also be applied to the isolation of inulin at from Cichorium intybus plants.
  • Extraction is conducted at a temperature below 45 ° C, and preferably the temperature is between 0 and 45 ° C.
  • Sugar beets are used whole. Given the variability of the format, it can be necessary to reduce the size of the beets. In one such case, the slices are cut or sliced beet, the pieces of which are kept as big as possible.
  • the invention shows the use of CEHP on beet pieces with at least the following dimensions at during the application of an electric field, 2 x 10 x 10 cm (in block form) or 2 x 10 cm (in the form of cylinder) or similar dimensions under any what other form. It should be recognized that the size of sugar beet pieces depends on the size of the equipment available for treatment CEHP.
  • beets which can be processed, also depends on the intensity of the field and the homogeneity of the electric field that we can produce. Cutting and slicing the material results in the release of quantities already sugar. However, the rupture of vacuoles and membranes results in a high amount of unwanted impurities in the sugar that we get finally, and therefore, we prefer to maintain beets or pieces of beetroot as possible.
  • the electric field is preferably applied under form of pulses.
  • the pulses are at least 0.5 kV and are preferably between 0.5 and 40 kV / cm, the exact value depending on the medium and the type equipment used. We have achieved good results with pulses between 1 and 4 kV / cm. We have found further that the impulses must be applied at a frequency of at least 5 pulses per second or in a total number of 20 to 40 pulses. Yes we use low voltages, it is also possible to increase the number of pulses to 2000 / seconds or even more.
  • CEHP treatment reduces the number of microorganisms viable, which grow in the sugar solution or on the pulp of the beetroot. This has the effect of increasing the possible storage time of the treatment product CEHP before crystallization of sugar.
  • the invention also aims to administer before or after the CEHP treatment between 0.5 and 40 kV / cm a treatment with impulses of the order of 20 to 70 kV / cm in order to inactivate microorganisms that otherwise can easily grow on sugar or the beets. Inactivation of microorganisms and the conditions necessary to do so were reviewed by Wouters, P.C. and J.P.P.M., Smelt in Food Biotechnology 11 (3) 193-229 (1997).
  • CEHP treatment is carried out during beet transport in the supply channels or after washing and / or cutting the beets.
  • the capacity of the capacitor used in present experiments is between 0.025 and 5.0 uF.
  • the industrial application of the invention requires the adaptation of the capacitor and the generator pulses, and this depends on the type of equipment used and the flow rate of material to be processed.
  • Example 1 It is shown in Example 1 that the degree of permeabilization increases with the number and pulse frequency, pulse intensity, the capacitor capacitance and the conductivity of the immersion medium.
  • the temperature and format of the beet or beet slices play also a role. If we take all these parameters in account it means that the optimal values of a parameter depend on the set value of others settings.
  • Example 1 It is further shown in Example 1 that the degree of permeabilization obtained with the treatment CEHP (10 kV, 5 ⁇ F, 20 pulses, 1 Hz, 20 ° C) is equal to the degree that is obtained with a heat treatment at 72 ° C. This means that we have to use a lot less energy and the duration of the process is considerably decreased by treatment CEHP.
  • the measurement of the texture shows that the treatment CEHP results in a smoother texture of the product of sugar beet.
  • the CEHP process can be carried out at any what a desirable temperature.
  • the temperature is chosen in a way that the results in terms of yield and purity are high while at the same time the energy needs are low and the duration treatment is also weak.
  • the CEHP process is carried out at the temperature of beets and water prevailing at the time of the sugar extraction campaign.
  • temperature can therefore be between 0 ° C or temperature close to which the material does not not freeze and a temperature around 30 ° C.
  • Example 2 shows that the CEHP treatment before slicing results in a quantity a little lower sucrose in the extraction fluid after continuous extraction. However, a larger amount of fluid is extracted from the pulp by pressure so that the extractability is equal. A extraction in three steps resulted in extractability higher than the pulp treated with CEHP and a higher great juice recovery. When finely ground slices, it appears that the material treated by CEHP becomes almost completely extractable.
  • Example 6 shows that the difference of extractability between sugar beets treated by CEHP and untreated is much more pronounced when the slices have a larger cut.
  • Example 7 confirms this fact for a pressing unique. It follows that the CEHP generally leads to improve the extractability.
  • the sugar beet processing process described in the invention results in the extraction from sugar beet of at least an equal quantity of sucrose when compared with the process classical extraction, and it is also shown that under certain conditions the amount of sucrose is higher than what is obtained by extraction classic. However the process is much more fast and requires a lot less energy.
  • the method of the invention requires a duration of less than 1 to 5 seconds and a supply of energy about 12 kJ / kg. By increasing the frequency of impulses, we get much faster the energy input required and the duration of treatment shortens so. With appropriate equipment, it is even possible to reach 2000 pulses / second.
  • the treatment temperature is between 0 and 45 ° C, which requires much less energy input than heating at 75 ° C. Note that heating from 25 to 75 ° C requires about 20 kJ / kg of water.
  • the total amount of water can also be much weaker. From the process point of view, one can use the transport water of the sugar beets as the medium in which the treatment is performed CEHP. When after treatment we press directly beets, the level of amount of water in which the sucrose is dissolved. The conductivity of the medium is also important. The conductivity of the medium must be less than that of sugar beet to obtain the electric effect longed for. To achieve this, it must be necessary to dilute the water or add some salts to the water. The purity of the product is higher because the cells are become more permeable without breaking the material cellular. In addition, it is found that after treatment CEHP the residual pulp can be dried much more quickly as the heat-treated pulp.
  • the present invention also aims at a process for increasing the rate of dry matter of sugar beet pulp obtained after extraction and / or pressing, characterized in that it includes a beet processing step sugar or pieces of it in the water with electric field pulses.
  • the strong pulses of electric field are generated using an ELSTERIL unit (company Herrfurt, Hamburg, Germany).
  • a high voltage generator (5-15 kV)
  • three capacitors of C 0.5, 1.0 or 3.5 ⁇ F, which by their parallel can be used additively, and a pulse generator for pulses from 1 to 22 Hz.
  • Measurements are carried out in cuvettes of Plexiglass in which the electrodes are spaced 2 or 3.8 cm.
  • a press is used hydraulic piston type LM (Seifert KG, Rastatt, Germany).
  • the beets are washed sugar with tap water and cut into V-shaped slices having a length of 8 to 12 cm, sides of about 5 mm and a thickness of 12 mm.
  • the first steps are beets in blocks (3.8 x 10 x 10-15 cm) or in cylinders and are treated with impulses electric and then cut into slices.
  • the standard CEHP treatment is 2 kV / cm, 5.0 ⁇ F, 20 pulses.
  • the treatment medium has a conductivity 0.75 mS / cm.
  • Extraction is carried out in an extraction tank containing up to 15 kg of material.
  • the temperature is raised to about 75 ° C and we let the extraction take place for about 70 minutes.
  • the temperature is 83 ⁇ 2 ° C.
  • the temperature is 45 ° C. The measures are performed on juice that has passed twice through tank.
  • Sliced sugar beets are sliced washed and used immediately for extraction, or first of all blocks beetroot by CEHP and then cut into slices.
  • 200 g of slices are mixed with 200 ml of water distilled (85 ° C) and maintained at about 85 ° C for 5 minutes after the temperature of the center slices reached 80 ° C.
  • the time needed to reaching a center temperature of 80 ° C depends on diameter of the slices. In a typical experience, this time is about 15 minutes.
  • We use for the extraction of second stage the fluid collected in this first step. The fluid is preheated. After the fourth extracted, the pulp is extracted once more with the water.
  • the third stage extraction is carried out in using the fluid from the second stage, again after the fourth extraction, the pulp is extracted with some water.
  • the pulp is pressed at 30 MPa extracted from the three stages and the fluid is stored -30 ° C before analyzing it.
  • 600 g of non-beet slices are mixed treated or treated with CEHP with 600 g of water distilled hot at 85 ° C (untreated), to arrive at an extraction temperature of 75 ° C.
  • distilled water is added to the 60 ° C, to reach a temperature of extraction of 45 ° C, and the extraction is carried out as for extraction in three stages, but here we only use the first step.
  • the pulp is pressed at 30 MPa for 15 minutes. minutes, and dried in a drying apparatus fluidized bed at an air velocity of 1.5 m / s and at a air temperature 70 ° C.
  • Ts (%) Dry matter content (g / 100 g) of untreated beet or pressed pulp.
  • ° S Sucrose content (g / 100 g) of the untreated beet or pressed pulp.
  • Weight (%) Weight of the pulp after comparative pressing with untreated beet.
  • W P Weight of the pressed pulp (in% of the untreated beet)
  • ° S P Sucrose content (g / 100 g pressed pulp)
  • Purity of juice (%) purity (° S / percentage by weight of dry matter) x 100
  • ° S Sucrose content in raw juice (g / 100 g)
  • ° Brix dry matter in the raw juice (g / 100 g).
  • Sugar beet cylinders are prepared (diameter 2 cm and length 10 cm) and place them in the bowl of the electric field generator.
  • the degree of permeabilization also increases with the number of pulses. From 1 to 5 pulses the increase is very fast, and above about 20 pulses the effect knows a plateau. ( Figure 2).
  • Permeabilization is also influenced by the conductivity of the medium. It is especially between 0.7 and 1.2 ms / cm that the permeabilization must be performed ( Figure 5).
  • the degree of permeabilization depends on the temperature. Up to 55 ° C no permeabilization product. Above this temperature, the degree of permeabilization increases. From Figure 6, we see that the degree of permeabilization obtained with the CEHP treatment (10 kV, 5 ⁇ F, 20 pulses of 1 Hz, 20 ° C) is equal to the degree obtained with a heat treatment at 72 ° C.
  • Example 2 the influence of the CEHP-treated slices on the percentage by weight of dry matter, the purity, the sucrose content (FIG. 10) and the pressability (FIG. 11) is determined.
  • sucrose extracted is only slightly lower with slices processed by CEHP to what it is with slices processed at the heat (75 ° C) ( Figure 13). However, the ability to pressing is about 22% higher (Table 4).
  • the CEHP treated slices (2 or 5 MPa for 5 minutes) are gently pressed three times with intermittent mixing with water (1: 1). 1).
  • sucrose is collected two to three times faster than with untreated slices (20 ° C).
  • the total amount of juice is only 40% greater than the quantity of starting slices (Table 5). This highlights the economic advantage of the current process.
  • the thermally extracted material is conventionally pressurized at 30 MPa for 15 minutes, and dried at a much lower dry substance content. This not only means that the process takes longer, but is also much more expensive from an energy point of view. Three pressing.
  • Figures 16 to 18 and Tables 6 to 8 provide an overview of the effect of different sizes of sliced sugar beet materials on extraction and pressing.
  • the pressing is done twice (2 MPa, 5 minutes and 30 MPa, 15 minutes) with intermittent resuspension of the material in a quarter of the volume of water.
  • the CEHP treatment of the sugar beet material results in increased recovery of sucrose compared to an untreated material of the same size.
  • the effect of the CEHP treatment becomes less pronounced, but the effect is still present and favorable for the CEHP treatment.
  • Slices (pressed twice).
  • the amount of sucrose extracted for treated beets is higher than it is for the untreated material in all cases.
  • the figures are 88% against 42%, for thin slices of 95.2% against 49% and for the crushed material of 98% against 89%.
  • juices having a high percentage value by weight of dry matter and a pulp having a small amount of residual sucrose are obtained.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Biochemistry (AREA)
  • Organic Chemistry (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Saccharide Compounds (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Seasonings (AREA)

Claims (7)

  1. Verfahren zur Extraktion von Zucker aus Zuckerrüben oder Stücken von Zuckerrüben, dadurch gekennzeichnet, dass
    a) man Zuckerrüben oder große Stücke von Zuckerrüben in Wasser mit elektrischen Feldimpulsen behandelt, die aus elektrischen Feldimpulsen von 0,5 bis 40 kV/cm, 0,025 bis 5 µF und 1 bis 2000 Impulsen bestehen, wobei die Zuckerrüben oder die großen Stücke dieser Rüben beim Anlegen eines elektrischen Feldes wenigstens die folgenden Ausmaße haben: 2 x 10 x 10 cm (in der Form eines Blocks) oder 2 x 10 cm (in der Form eines Zylinders),
    b) man die Zuckerrüben oder die Stücke dieser Rüben bei einer Temperatur zwischen 0 und 45°C extrahiert und/oder presst.
  2. Verfahren nach Anspruch 1, bei dem man die Zuckerrüben oder die großen Stücke dieser Zuckerrüben vor der Extraktion und/oder dem Pressen in Scheiben zerlegt und/oder zerreibt.
  3. Verfahren nach Anspruch 1 oder 2, dadurch gekennzeichnet, dass man vor oder nach der CEHP-Behandlung von 0,5 bis 40 kV/cm eine Behandlung mit Impulsen in der Größenordnung von 20 bis 70 kV/cm vornimmt, um Mikroorganismen zu inaktivieren.
  4. Verfahren nach Anspruch 1, dadurch gekennzeichnet, dass man das mit einem elektrischen Feld behandelte Material mit 2 bis 30 MPa presst.
  5. Verfahren nach Anspruch 4, dadurch gekennzeichnet, dass das gepresste Material
    a) in Wasser resuspendiert wird, und
    b) erneut bei 20 bis 300 bar gepresst wird, und fakultativ
    c) die Schritte a) und b) wiederholt werden.
  6. Verfahren nach Anspruch 5, dadurch gekennzeichnet, dass das Resuspendieren im Schritt a) in Wasser mit 1:0,25 (Rübenmaterial:Wasser (v/v)) erfolgt und man das Pressen einmal bei 300 bar für 15 Minuten wiederholt.
  7. Verfahren nach Anspruch 1, das man beim Transport der Rüben in Werkkanälen oder nach Waschen und/oder Zerkleinern der Rüben realisiert.
EP99923708A 1998-06-11 1999-06-09 Verfahren zur behandlung von zuckerrüben Expired - Lifetime EP1086253B1 (de)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
FR9807368A FR2779741B1 (fr) 1998-06-11 1998-06-11 Procede de traitement des betteraves sucrieres
FR9807368 1998-06-11
PCT/FR1999/001368 WO1999064634A1 (fr) 1998-06-11 1999-06-09 Procede de traitement des betteraves sucrieres

Publications (2)

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EP1086253A1 EP1086253A1 (de) 2001-03-28
EP1086253B1 true EP1086253B1 (de) 2004-01-28

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EP99923708A Expired - Lifetime EP1086253B1 (de) 1998-06-11 1999-06-09 Verfahren zur behandlung von zuckerrüben

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EP (1) EP1086253B1 (de)
AT (1) ATE258607T1 (de)
AU (1) AU4048099A (de)
DE (1) DE69914480T2 (de)
FR (1) FR2779741B1 (de)
HU (1) HUP0102652A3 (de)
PL (1) PL192311B1 (de)
WO (1) WO1999064634A1 (de)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2805199B1 (fr) * 2000-02-22 2002-06-21 Gradient Ass Procede d'extraction de liquide d'un materiau cellulaire, et dispositifs de mise en oeuvre dudit procede
AT410941B (de) 2001-06-07 2003-08-25 Suedzucker Ag Verfahren zur herstellung von stärke oder stärkehaltigen produkten aus stärkehaltigen pflanzlichen rohstoffen
DE10262073B4 (de) 2002-12-18 2007-12-20 Südzucker AG Mannheim/Ochsenfurt Gewinnung von Inhaltsstoffen aus Zichorie
DE102004028782B4 (de) * 2004-06-16 2012-03-01 Südzucker Aktiengesellschaft Mannheim/Ochsenfurt Extraktion von Inhaltsstoffen aus Rübenschnitzeln
EP3783115A1 (de) 2019-08-23 2021-02-24 Cooperatie Koninklijke Cosun U.A. Zuckerrübensaftherstellung und -verarbeitung
EP4320279A1 (de) * 2021-04-09 2024-02-14 suiteg GmbH Verfahren zur behandlung von zuckerrüben

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SU854984A1 (ru) * 1979-07-18 1981-08-15 Институт технической теплофизики АН УССР Способ получени диффузионного сока
RU1192370C (en) * 1984-05-11 1993-11-30 Inst Tekhn Teplofiziki An Ussr Method of producing diffusive juice
SU1521439A1 (ru) * 1985-12-03 1989-11-15 Институт Прикладной Физики Ан Мсср Способ переработки растительного сырь
CH668984A5 (de) * 1986-10-10 1989-02-15 Electropore Inc Verfahren zur gewinnung von zellinhaltsstoffen.
UA10293C2 (uk) * 1994-09-21 1996-12-25 Фірма "Регул" Товариство З Обмеженою Відповідальністю Спосіб одержання дифузійного соку з цукрових буряків

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FR2779741A1 (fr) 1999-12-17
HUP0102652A2 (hu) 2001-11-28
WO1999064634A1 (fr) 1999-12-16
FR2779741B1 (fr) 2000-08-11
AU4048099A (en) 1999-12-30
DE69914480D1 (de) 2004-03-04
PL192311B1 (pl) 2006-09-29
DE69914480T2 (de) 2004-11-25
ATE258607T1 (de) 2004-02-15
HUP0102652A3 (en) 2003-01-28
PL344677A1 (en) 2001-11-19
EP1086253A1 (de) 2001-03-28

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